Sammy’s Lemon Aid

14Jun2016

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Sammy’s Lemon Aid

Using food as medicine to transition through the seasons

Traditional Chinese Medicine (TCM) suggests that to keep the winter chill out we should enjoy an abundance of warming food. These ingredients have a healing effect on our bodies by heating our internals and keeping the cold at bay. Chestnuts, aduki beans, quinoa, pumpkin, lima beans, ginger and shiitake mushrooms have warming properties and may also help to dry our systems of unwelcome cold symptoms so prevalent during winter.

In TCM spring represents liver energy and the primary function of the liver is detoxification. Essentially your liver’s job is to cleanse, filter the blood and promote the elimination of toxins, hormones and to facilitate digestion. The liver also governs fat metabolism by releasing lipids and associated toxins into the blood for elimination. Got circles under the eyes, headaches, weight gain, nausea, mood swings or bad breath? Well, sorry to tell ya, but they’re all signs of an overloaded liver. And did you know that if you love your liver a little bit more you’d have greater success losing weight? Damn straight!

I reckon that the vital formula for dealing with ill health – and promoting and maintaining wellness – is to eat an abundance of fresh, organic, whole foods. The fewer preserved, processed and fragmented foods consumed, the more the body will thrive on the natural nutrient content in whole foods.

Over the years we have become so accustomed to consuming preservative-rich produce that we have forgotten the taste of real food. Well some if us. The good news is that – for example -those sweet, full-flavoured, summer berries do have a distinctive taste and smell, but only when they are chemically-free and in season. So by producing crops at certain times of the year, when our bodies most need them, nature has intended us to eat seasonally: pumpkin and potatoes in the winter, berries and stone fruit in the summer.

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Hello! I’m Sam.

I am a chef, clinical nutritionist, author and mentor with a Le Cordon Bleu Master of Gastronomic Tourism degree. I live on the pristine surf coast of beautiful Byron Bay, on the most eastern tip of the Australian mainland. I create spa menus for luxury hotels & health retreats worldwide, and develop signature products for the marketplace. I have been teaching food as medicine in my Byron Bay Cooking School and big city events for nearly 20 years. My other passion is helping women discover their inner entrepreneur so they too, can shine and be in control of a life they love to lead.

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